NDR/NDT:
The word jeon (전, 煎) is a shortened form of
jeonyuhwa (전유화, 煎油花) or jeonyua (전유아) and jeonyueo (전유어, 煎油魚). The former two
were used in the royal court while the latter by ordinary folks. Jeonyu (전유, 煎油) translates to “pan-fry”
in which jeon (전, 煎) means “boil” and yu (유, 油) “oil.” Jeonis also called jeonya (저냐), a contracted form of
jeonyuhwa (전유화, 煎油花) or jeonyua (전유아). Dongeurangddaeng (“mini meat patties”)
is a slang term for donjeonya (돈저냐, “money jeon”) that was named after its coin-like
shape. The word dongeurang means “circle” and ddaeng
is a shortened form of ddaengjeon, which
is a slang term for dongjeon, “coin”;
thus dongeurangddaeng translates to
“a circular coin,” and is originally known as gogiwanjajeon (고기완자전, "pan-fried mini meat patties").

1. MINI MEAT PATTIES
(DONGEURANGDDAENG)

INGREDIENTS:

● 2.2 lb
(1 kg) pork or beef, ground

● 1 ½ packages
of hard dubu (aka tofu), smashed and drained

● 1
carrot, peeled and chopped

● 2
large size green onions, chopped

● 1 onion,
chopped

● 6
pyogo (shiitake), chopped*

● 3
chili peppers, chopped

● 2
eggs

Marinade

● 4
cloves of garlic, minced

● 2 tsp
ginger juice

● 1 TBSP
sesame seeds, toasted

● 1 TBSP
sesame seed oil

● 2½ tsp
salt

● ½ tsp
black pepper

Coating
● about 1⅓ cup flour
● 3 eggs, beaten

Pan-frying
● grape seed or canola oil

*NDR/NDT:You can use
either fresh or dried pyogo, but remember the dried ones need
reconstituting. Soak them in cold
water at least for an hour before cooking.
Drain soaked pyogo through a strainer.
Don't use warm or hot water, or the flavor and taste will
diminish. If you’re in a hurry, add a
spoonful or two of sugar in water.
This will shorten the reconstituting time and preserve the flavor and
taste.

Dried pyogo (shiitake) mushrooms are preferred over fresh ones in Korean cooking as they are more intense in flavor and taste. To top it off, dried ones are more beneficial as the sun-drying process breaks down proteins into amino acids and transforms ergosterol into vitamin D; both amino acids and vitamin D are known to exhibit antioxidant and anticancer activities, help prevent osteoporosis and promote the bone growth. The dried pyogo is very low in saturated fat, cholesterol and sodium. It is also a good source of vitamin B6, folate, magnesium, potassium, zinc and manganese, and a very good source of riboflavin (or vitamin B2), niacin, pantothenic acid, copper and selenium. (Click here for details.)

Due to the sun-drying process, this food is also loaded with (i) lecithin that is known to have significant effects on lowering cholesterol and triglycerides while increasing HDL ("good cholesterol") levels in the blood, (ii) retinol (or vitamin A) that is known to help suppress the cancer cell growth, (iii) lenthionine that is partly responsible for the flavor of pyogo and known to help lower cholesterol, inhibit blood clotting, and clear mental confusion by flushing the toxins from your system, and (iv) dietary fiber that helps prevent colon cancer.

Dried pyogo is commonly used in Korean cooking – jeon, jjigae (찌개, “Korean-style stew”), gui (구이, “grill”), or jorim (조림, “braising”). You may substitute any other kinds of mushrooms for it but why don’t you give it a try for its unique flavor and taste called gamchil mat (감칠맛, “a fifth basic taste together with sweet, sour, bitter, and salty”) and its health benefits?

Step 1. Have all the ingredients ready.

●All the
main ingredients used in this recipe are to be finely chopped (vegetables), or smashed and drained (tofu).
Tofu and eggs are added to enrich and add smoothness of texture to the
dish.

●Form a mini
patty out of the mixture about 1.5 inches in diameter and about 1/3 inch in
thickness.

●Coat
the patties lightly in flour.

Step 3. Pan-fry the patties.

●Place a
large frying pan over medium heat and pour enough grape seed or canola oil to
generously coat the pan.

●Dip each
flour-coated patty into the beaten egg.
Make sure the patty is completely and thoroughly covered, or the egg
coating will come off of the patty.

●Carefully
place completely egg-coated patties into the heated pan and turn the heat down
to medium low. Check the bottom of the patty
by lifting it with a spatula. Don't turn if it’s not golden brown, or the patty
will come apart.

●Turn it and cook another 3-4 minutes on the second side until golden brown.Voilà!

Pollock is
high in protein and very low in carbohydrates and saturated fat.
Protein in Pollock is a complete,high-quality protein, full of amino acidsessential to human reproduction, growth, and health.
Amino acids are necessary for cell growth and removal of oxidants hence
help our body stay healthy and in fluid (including blood) balance. The
fish is also a very good source of retinol (or vitamin A), riboflavin (or
vitamin B2), niacin, vitamin B6, magnesium and
potassium, vitamin B12, phosphorus and selenium, so helps increase
skin elasticity and maintain skin firmness, rehydrate dry skin, repair
damaged skin cells, and reduce wrinkles.
The fish is a very delicious and beneficial gift from the sea.

Step 1. Have all the ingredients ready.

●Thaw
frozen Pollock fillets at room temperature; wash thoroughly and drain through a
strainer. Slice the fillets into pieces
at a 45 degree angle.

●Sprinkle pinches of salt
and ground black pepper over the slices to taste. Set aside for 15 minutes.

●Coat
the slices lightly in flour.

Step 2. Pan-fry the Pollock slices.

●Place a
large frying pan over medium heat and pour enough grape seed or canola oil to
generously coat the pan.

●Dip each
flour-coated slice into the beaten egg.
Make sure the slice is completely and thoroughly covered, or the egg coating
will come off of it.

●Carefully
place completely egg-coated slices into the heated pan and turn the heat down
to medium low. Check the bottom of the slice
by lifting it with a spatula. Don't turn if it’s not golden brown, or the slice
will come apart.

●Turn the slices and cook another 3-4 minutes on the other sides until golden brown.

Left to right: Pan-fried Pollock & Mini Meat Patties

3. DIPPING
SAUCE

INGREDIENTS:

Seasoned Soy Sauce (양념장, Yangnyeomjang)

● 5 TBSP
ganjang* (Korean soy sauce)

● 1 TBSP
gochugaru* (Korean hot pepper powder)

● 2 TBSP
water

● 1 TBSP
minced garlic

● 1 TBSP
chopped red chili pepper

● 1 TBSP
chopped onion

● 1 TBSP
chopped green onion

● 1 tsp
sugar

● 1 TBSP
sesame seeds, toasted

● 1 TBSP
sesame oil

Sour Soy Sauce (초간장, Choganjang)

● 2 TBSP
ganjang* (Korean soy sauce)

● 2 TBSP
water

● 1 TBSP
brown rice vinegar,* or any vinegar

● ½ TBSP
sugar

● ground
black pepper to taste (optional)

*You can find the
ingredients in your local Korean markets.

Now all you have to do is dip mini meat patties and pan-fried Pollack
slices in either yangnyeomjang
(seasoned soy sauce) or choganjang
(sour soy sauce) as you prefer and eat them to your heart's content – my family just loves to eat jeon with choganjang.

Sour Soy Sauce (Choganjang)

Jeon is a dish that is
exclusively and uniquely Korean, and is commonly eaten as banchan (반찬, “side dishes”). In Korean restaurants, it is also served as an
appetizer, or many Koreans love it as anju
(안주, “drinking snack”). It’s gaining popularity among tourists from
overseas and numerous jeonhouses are
drawing crowds, especially foreigners lately.
I’ll introduce you to the amazing world of a variety of delicious, beautiful
jeon every now and then.

Jeonhouses in Seoul, Korea

●My
sister, RaOn, is a contributing blog writer on this blog. She currently lives
in Seoul, Korea, and writes about what real Korean people
eat at home or at Korean-style diners, not at fancy restaurants – it’s just
simple yet healthy comfort foods that happen to be very delicious!